90% Cabernet Sauvignon
5% Cabernet Franc
Each year our Cabernet Sauvignon is named after a family member or family friend. For 2006 our Cabernet Sauvignon is called ‘Robert’. Robert is Heather Watson’s cousin.
2006 was a cool year in Western Australia. Most varieties were picked 4 weeks later than their long-term average and crops were down significantly. Due to extensive leaf plucking and bunch thinning, all Woodlands fruit had excellent exposure to sunlight.
Our 2006 Cabernet Sauvignon ‘Robert’ was hand picked in late – April from our original south facing planting of Cabernet Sauvignon, Cabernet Franc and Malbec.
After harvest, all fruit was crushed into small open fermenters. The wine was fermented at temperatures ranging from 20 to 24 degrees Celsius, and was pumped over four times a day.
Following primary fermentation, the wine was racked into barrel where it underwent malolactic fermentation. A portion of this wine remained on skins after fermentation for 30 days for enhanced tannin integration. Our 2006 Cabernet Sauvignon remained in oak for a total of 21 months, of which all oak was new.
Our 2006 ‘Robert’ is a blend of 90% Cabernet Sauvignon, 5% Cabernet Franc and 5% Malbec. The colour is an intense crimson. The nose displays cedar, blackcurrant, cassis, and black cherry brambly fruit characters. The palate follows with intense blackcurrant fruit and classic varietal Cabernet Sauvignon characters of mint and red berry fruits. The finish is long, vibrant and persistent.
92 Points – Huon Hooke